Note: This soup is great without optional items, but I find it more hearty with some of them, at least. Also, these sausages can be quite spicy. If you need to keep heat under control, cut down the cayenne and red pepper flakes. This can be easily doubled for a crowd.

Cook the bacon over medium heat in a large saucepan until nearly crisp. Add the sausage and cook with the bacon until browned. Add the onions and cook until soft. Add the spices and herbs and let bloom for about 1 minute. Stir in the garlic and cook about half a minute until fragrant. Add the tomatoes, chicken broth and stir to combine. Bring to a boil, reduce heat and simmer for at least 30 minutes (I like to let mine cook longer, if I have time). Stir in beans, potatoes (you can add them earlier, if you want to let them cook in the broth--give them 20-30 minutes depending on the size of the cubes) and kale and let cook until the kale has wilted. Stir in the cilantro and serve. Serve with crusty bread.